Chicken Tinga Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the chicken, in a large pot, heat oil over medium heat. Season chicken all over with salt. Place in hot pot, skin side down and cook until skin is golden brown.

Step 2

Flip and cook second side until lightly golden.

Step 3

Remove chicken from pot and set aside. Add onion, tomatoes, tomatillos, and garlic and cook until they are charred and slightly softened.

Step 4

Add in chicken stock, chipotles, oregano, and bay leaves. Return chicken to pot. Reduce heat to low. Cover and cook until chicken is cooked through, about 25-35 minutes.

Step 5

Once chicken is cooked remove to a bowl and set aside.

Step 6

Remove bay leaves from pot. Blend all ingredients in pot until smooth. Reduce sauce until thick, about 10 minutes. Season with salt to taste.

Step 7

Remove skin and bones from the chicken and shred with two forks. Return chicken to sauce.

Step 8

Serve shredded chicken in warmed corn tortillas topped with onion, cilantro, queso fresco, pickled jalapeños, and lime wedges on the side.